- 1/3 cups of brine of chickpea whipped until it is fluffy and there are soft peaks
- ½ cup of organic cane sugar or 1 teaspoon of stevia
- ¾ cup of unsweetened almond milk
- ¼ cup of granola oil or grapeseed
- 1 teaspoon of apple cider vinegar
- 1 cup of all-purpose flour, gluten-free
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 cup of fine cornmeal
- ¼ teaspoon of salt
- Maple syrup
- Vegan butter
- Preheat the oven at 350 degrees Fahrenheit. Grease it using a regular 9 inches cake pan that is round in shape or a baking dish of 8×8 size. Dust the pan using gluten-free flour. Shake out the excess flour from the pan and keep the pan aside. You can also use a cast iron skillet of 9 inches. However, this would not come out easily and you might have to serve the cornbread directly from the pan.
- Take a liquid measuring cup and measure the non-dairy milk. Pour it in a bowl and add lemon juice or vinegar. Allow it to rest.
- Take a mixing bowl and add the chickpea brine to it. Start to whisk till it starts developing loose peaks. Add sugar to the mix, little at a time. Beat the mixture till the texture has turned out to be glossy. There will be white and slightly firm peaks.
- Add the dry ingredient to a big mixing bowl and start to combine it. Add oil and the almond milk mix. Whisk it again. At last, add the whipped chickpea brine and sugar mix to the dry ingredients. Gently fold the mix till it is thick enough. However, the batter needs to be pourable.
- When you get a thick but pourable batter, add some more gluten-free flour or cornmeal in case you find the batter to be too wet. However, if it too thick, add buttermilk, you can make a mix of gluten-free flour and cornmeal to add to the wet batter. If you are altering the batch size, change the measurement.
- Add the batter to the prepared pan for baking. Bake it on the center rack for about 25 to 35 minutes. For removing the baked cornbread, take a dull knife and run it around the edge of your cake pan for loosening it. Thereafter, slice and serve the cornbread. Another way to remove is to place the plate on top and invert it quickly. It is going to be upside down. Thus, flip on another serving platter for getting the right side up.
- Serve with maple syrup or butter goes extremely well with hearty dishes such as lentil chili.
- Store it covered in room temperature for 2 to 3 days and in the refrigerator for 3-4 days. Freeze these up for a month. Take out and enjoy whenever you want to.
NOTES – You might be tempted to substitute the organic cane sugar with a natural sweetener. However, it is better if you do not. The texture, as well as the flavor of the cornbread, is compromised when maple syrup and coconut sugar are used in place of organic cane sugar. The only thing that is going to work as a substitute is the stevia for ¼ cup of sugar. Keeping these in mind will give you the best gluten-free cornbread that you ever had.